secondary metabolism – Page 3

Deletion of bZIP Transcription Factor PratfA Reveals Specialized Metabolites Potentially Regulating Stress Response in Penicillium raistrickii

mycolabadmin

Scientists discovered that a protein called PratfA controls the production of protective compounds in a fungus (Penicillium raistrickii) that help it survive stress. By removing this protein, they found two new natural products, including one with an unusual structure. The fungus without PratfA became very sensitive to oxidative stress and couldn’t survive well, showing that this protein is important for both making protective compounds and surviving harsh conditions.

Tracing the Origin and Evolution of the Fungal Mycophenolic Acid Biosynthesis Pathway

mycolabadmin

Scientists studied how different mold species produce mycophenolic acid (MPA), a drug used to prevent transplant rejection in millions of patients worldwide. By examining the genomes of nearly 500 fungal species, they discovered which molds can make MPA and how they evolved this ability. The research found that MPA-producing fungi all have special resistance mechanisms to protect themselves from the toxic compound they produce, and these protection strategies differ between species.

Integrated Transcriptomics and Metabolomics Provide Insight into Degeneration-Related Molecular Mechanisms of Morchella importuna During Repeated Subculturing

mycolabadmin

Morel mushrooms lose quality when repeatedly cultured in laboratories, becoming slower-growing and less vibrant. Scientists discovered this happens because genes controlling antioxidant production shut down, allowing harmful free radicals to damage cells. By avoiding frequent subculturing and using cold storage or antioxidant supplements, farmers can keep their morel strains healthy and productive for longer.

Transcriptome Analysis of Dimethyl Fumarate Inhibiting the Growth of Aspergillus carbonarius

mycolabadmin

Researchers found that dimethyl fumarate, a chemical preservative, can effectively stop the growth of a common fruit fungus called Aspergillus carbonarius that causes rot and produces a harmful toxin in grapes. By studying how the fungus responds to this treatment at the genetic level, scientists discovered that the chemical damages the fungus’s protective outer layer and interferes with its ability to develop and reproduce. This research could lead to better ways to preserve fruit and prevent toxin contamination in the food industry.

The Antioxidant Properties of Extracts of Cuscuta spp. Depend on the Parasite and the Host Species

mycolabadmin

Dodder plants (Cuscuta species) used in traditional medicine contain powerful antioxidant compounds that can help protect cells from damage. This study found that different dodder species have varying amounts of these beneficial compounds, and surprisingly, the type of host plant the dodder parasitizes directly affects how many antioxidants it produces. When dodders infect aromatic plants like thyme and rosemary, they accumulate more antioxidant compounds than when grown on other plants.

Fruiting body-associated Pseudomonas contact triggers ROS-mediated perylenequinone biosynthesis in Shiraia mycelium culture

mycolabadmin

Scientists discovered that bacteria living inside medicinal mushroom fruiting bodies can trigger the production of powerful healing compounds called perylenequinones through direct physical contact. These compounds are being used to fight cancer and harmful bacteria through a therapy called photodynamic therapy. The study shows that when bacteria touch the mushroom’s cells, it causes the mushroom to produce more of these therapeutic compounds by creating controlled stress that activates specific genes.

Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

mycolabadmin

Scientists studied how to produce natural yellow, orange, and red pigments from the fungus Monascus pilosus in liquid culture. They found that the type of sugar and nitrogen used in the fermentation significantly affects pigment production. Interestingly, glucose actually reduces pigment formation through a process called carbon catabolite repression. M. pilosus offers a safer alternative to other Monascus species because it does not produce the harmful toxin citrinin, making it suitable for use in food products.

Bifunctional Sesquiterpene/Diterpene Synthase Agr2 from Cyclocybe aegerita Gives Rise to the Novel Diterpene Cyclocybene

mycolabadmin

Scientists discovered that a special enzyme from a mushroom called Cyclocybe aegerita can make two different types of aromatic compounds instead of just one. By growing this enzyme in a different mushroom species that provides better raw materials, researchers identified a completely new compound called cyclocybene. This finding shows that using fungi as hosts for producing useful natural chemicals can work better than traditional bacterial systems, potentially opening new paths for making medicines and fragrances.

Transcriptome analysis of Ochratoxin A (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

mycolabadmin

Researchers studied how salt levels affect the production of Ochratoxin A (OTA), a harmful toxin made by a fungus commonly found in foods like coffee and dried meats. Using genetic analysis techniques, they found that different salt concentrations trigger different genes in the fungus, affecting how much toxin it produces. This research helps explain why OTA contamination is worse in high-salt foods and could lead to better ways to prevent food poisoning from this fungus.

Cloning and Expression Analysis of Phenylalanine Ammonia-Lyase Gene in the Mycelium and Fruit Body of the Edible Mushroom Flammulina velutipes

mycolabadmin

Scientists cloned and studied a gene called PAL in the winter mushroom (Flammulina velutipes), which produces trans-cinnamic acid from phenylalanine. They found that this gene is activated differently depending on the nutrient environment and mushroom developmental stage. The gene is particularly active in the mushroom’s stem during growth, suggesting it helps produce beneficial compounds during mushroom development.

Research Keyword: secondary metabolism